Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~520/serving

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
• 1 ½ cups whole milk (divided)
• 1 large egg
• 1 ½ cups all-purpose flour
• 1 cup cornflakes, crushed
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt (+ extra for seasoning)
• ½ tsp black pepper (+ extra for seasoning)
• Vegetable oil for frying (about ½ cup)

For the Gravy (Optional):

• 2 tbsp pan drippings
• 2 tbsp all-purpose flour
• 1 ½ cups whole milk
• Salt and pepper to taste

Directions

1. Prepare the Chicken:

   Place chicken breasts between plastic wrap and pound to ½-inch thickness. Season with salt and pepper.

2. Dredging Stations:

   Wet Mix: Whisk 1 cup milk + egg.
   Dry Mix: Combine flour, cornflakes, and spices.

3. Coat the Chicken:

   Dip chicken in wet mix, then dry mix. Shake off excess.

4. Fry the Chicken:

   Fry in ½” oil at 350°F (5-6 mins/side) until golden brown.

5. Make Gravy (Optional):

   Whisk flour into pan drippings, gradually add milk, and simmer until thickened.

6. Serve:

   Plate with gravy and Southern sides like mashed potatoes or collard greens.

Tips for Success

• Maintain oil temperature between 325°F–350°F
• Double-dip for extra crunch
• Keep cooked chicken warm in 200°F oven

Notes

• Substitute buttermilk for tangier flavor
• Gluten-free option: Use GF flour and cornflakes
• Bake at 400°F for lighter version